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Pork Carnitas (Slow Cooker Mexican Pulled Pork): Your Set and Forget Meal Prep Hero

Name: Pork Carnitas (Slow Cooker Mexican Pulled Pork)
Prep time: 20 min
Cook time: 495 min
Total time: 515 min
Ingredients: 2.5 lbs boneless pork shoulder roast (trimmed of excess fat); 2 tsp kosher salt; Black pepper (to taste); 6 cloves garlic (cut into thin slivers); 1.5 tsp ground cumin; 1/2 tsp sazón seasoning (homemade or store bought); 1/4 tsp dry adobo seasoning (like Goya); 1/4 tsp dried oregano; 3/4 cup reduced sodium chicken broth; 2-3 chipotle peppers in adobo sauce (adjust for heat); 2 bay leaves

Rebecca Hopkins

February 13, 2021

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Let’s talk about the ultimate feel good, feed a crowd food: the kind that makes your house smell incredible for hours and yields a feast with what feels like zero effort. For me, that’s always been Pork Carnitas. My love affair started at a tiny, no frills taqueria years ago, where I tasted crispy, tender, impossibly flavorful pork for the first time. I spent years trying to recreate that magic at home, but my attempts were either too dry, too bland, or required constant attention. Then I discovered the slow cooker secret. This recipe is my hard won, foolproof victory. It’s the “dump and go” method that delivers authentic, juicy, and deeply seasoned carnitas without standing over a stove. It’s my answer to busy weeknights, effortless weekend entertaining, and stocking the freezer with ready to go deliciousness. It’s the dish that makes you look like a kitchen rockstar while you’re literally just living your life.

The flavor here is a complex, savory symphony that is impossible to resist. The foundation is rich, succulent pork shoulder, which becomes incredibly tender. It’s seasoned with a blend of earthy cumin, pungent garlic, and aromatic oregano. The real depth comes from the smoky, spicy kick of chipotle peppers in adobo and the unique savory notes of sazón and adobo seasonings. It’s not just spicy; it’s a layered, savory, and deeply satisfying taste experience. The texture is what dreams are made of: after a quick sear in a hot skillet, you get crispy, caramelized, almost fried edges that give way to melt in your mouth, juicy, and perfectly shredded meat. It’s that magical contrast that defines perfect carnitas.

Chef’s Secrets for Incredible, Crispy Carnitas

These simple but crucial tips will take your carnitas from good to “can’t stop eating it” incredible.

The Sear is Non Negotiable: Don’t skip browning the pork roast before it goes into the slow cooker. This Maillard reaction creates a deep, rich flavor base that permeates the entire dish. A few minutes in a hot skillet makes a world of difference.
Tuck Garlic Slivers Deep Inside: Instead of just mincing garlic, cut it into slivers and use a knife to poke holes all over the pork, stuffing the garlic inside. This ensures garlicky goodness in every single bite, as the flavor cooks directly into the meat’s core.
The Two Stage Shred: After 8 hours of cooking, shred the pork directly in the slow cooker with two forks, letting it mix with all the incredible juices at the bottom. Then, let it cook on LOW for another 15-30 minutes. This allows the shredded meat to fully absorb the seasoned broth, making it incredibly moist and flavorful.
Crisp It Up for Authentic Texture: The final, game changing step. After shredding, heat a skillet (cast iron is ideal) over medium high heat. Add a small amount of the rendered fat from the slow cooker (or a spray of oil) and spread the pork in a single layer. Let it cook undisturbed for a few minutes until the bottom gets brown and crispy. This step replicates the traditional confit method and adds essential texture.

Make Ahead, Storage & Freezing Instructions

This recipe is the undisputed champion of meal prep.

Make Ahead: You can prep the entire dish up to 2 days in advance. Season the pork, insert the garlic, and brown it. Let it cool, then place it with all the slow cooker ingredients in the insert. Cover and refrigerate. When ready, simply place the cold insert into the base and start cooking; you may need to add 30-60 minutes to the cook time.
Storing Leftovers: Store cooled carnitas in an airtight container in the refrigerator for 4-5 days. The flavors continue to develop, often tasting even better the next day.
Reheating: Reheat gently in a covered skillet with a splash of water or broth to prevent drying out, or in the microwave. For the best texture, always re crisp a portion in a hot skillet after reheating.
Freezing: This dish freezes exceptionally well. Portion the cooled, shredded pork (with its juices) into freezer bags or containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

Step by Step Instructions

Prep Time: 20 minutes | Cook Time: 8 hours 15 minutes (mostly hands off) | Total Time: 8 hours 35 minutes

Follow these easy steps for perfectly tender, flavorful carnitas every time.

1Season & Prepare the Pork: Pat the 2.5 lb pork shoulder roast completely dry with paper towels. Season all over generously with kosher salt and black pepper. Using the tip of a sharp knife, make small incisions all over the pork. Insert the thin slivers of garlic deep into each hole so they’re nestled inside the meat.

2Sear the Pork: Heat a large skillet or Dutch oven over medium high heat. Add the pork roast and sear it for 3-4 minutes on each side, until a deep golden brown crust forms on all sides.

3Assemble in Slow Cooker: Transfer the seared pork to your slow cooker. Sprinkle the cumin, sazón, dry adobo, and oregano evenly over all sides of the pork. Pour the chicken broth into the bottom of the cooker. Add the bay leaves and the chipotle peppers in adobo sauce to the broth.

4Slow Cook to Perfection: Cover and cook on LOW for 8 hours. Do not open the lid during this time.

5Shred & Season: After 8 hours, the pork should be fork tender. Carefully remove the pork to a large bowl or cutting board. Remove and discard the bay leaves. Using two forks, shred the pork completely. Return all the shredded pork to the slow cooker and mix it thoroughly with the flavorful cooking juices. Taste and adjust seasoning with more salt or cumin if needed.

7Crisp & Serve (Optional but Recommended): For authentic texture, heat a large non stick or cast iron skillet over medium high heat. Using a slotted spoon, transfer a portion of the shredded pork to the hot skillet, spreading it out. Let it cook undisturbed for 2-3 minutes until the bottom is crispy. Stir and repeat. Serve immediately while hot and crispy.

Customize It: Ingredient Substitutions

Make this recipe work for your pantry and dietary needs.

Gluten Free: This recipe is naturally gluten free. Double check your chicken broth and packaged seasonings (like sazón) to ensure they are certified GF if needed.
Dairy Free: This recipe is naturally dairy free.
Pork Substitute: For a different take, you can use an equal weight of boneless, skinless chicken thighs. Reduce the cook time to 4-6 hours on LOW.
Common Pantry Swaps:
- Sazón/Adobo: If you don’t have these, you can make a simple substitute: for the sazón, use 1/4 tsp each of garlic powder, onion powder, and ground coriander. For the adobo, use a pinch of garlic powder, onion powder, and turmeric.
- Chipotle Peppers in Adobo: Start with 1-2 peppers for mild heat. You can substitute with 1-2 teaspoons of chipotle chili powder for smokiness, though the flavor will be slightly different.
- Chicken Broth: Beef broth or even water can be used in a pinch.

Serving Suggestions: How to Build the Ultimate Meal

Carnitas are the most versatile protein. Here’s how to serve them.

The Classic Taco/Burrito Bar: Set out warm corn or flour tortillas with carnitas and all the fixings: diced white onion, fresh cilantro, lime wedges, sliced radishes, crumbled cotija cheese, sliced avocado or guacamole, and your favorite salsa (salsa verde is classic!).
Other Delicious Ways:

- Bowls: Serve over cilantro lime rice or cauliflower rice with black beans, roasted corn, and pickled red onions.
- Salads: Top a crisp salad of romaine or cabbage with warm carnitas, avocado, and a creamy cilantro lime dressing.
- Breakfast: Use them in breakfast tacos with scrambled eggs, or as a hash with crispy potatoes.

Beverage Pairings: A crisp, Mexican lager (like Modelo or Pacifico), a Michelada, or a margarita are perfect pairings. For non alcoholic, horchata, Jamaica (hibiscus) iced tea, or sparkling water with lime are fantastic.
Leftover Remix: Use leftovers for enchiladas, quesadillas, nachos, or pulled pork sandwiches with a twist.

Essential Equipment List

6 Quart or Larger Slow Cooker: The ideal size for this roast, allowing space for the broth and seasonings.
Large Skillet or Dutch Oven: For searing the pork to develop flavor.
Sharp Chef’s Knife & Cutting Board: For trimming the pork and slicing the garlic.
Tongs: For safely turning the hot pork while searing and transferring.
Two Forks: The classic tool for perfectly shredding the tender pork.

Frequently Asked Questions (FAQ)

Can I cook this on HIGH instead of LOW?
Yes, but for best results, cook on LOW. If you’re short on time, you can cook on HIGH for 4-5 hours, but the meat may not be as fall apart tender. Always cook until the pork shreds easily with a fork.
What cut of pork is best?
Pork shoulder (also called pork butt or Boston butt) is the only cut to use. It has the perfect fat marbling that breaks down during slow cooking, making it incredibly tender and flavorful. Do not use pork loin or tenderloin, as they will become dry.
My carnitas are too spicy. How can I fix it?
If it’s too spicy after cooking, you can mix in a squeeze of fresh lime juice or a dollop of sour cream or crema to help balance the heat. For next time, use only 1 chipotle pepper or remove the seeds from the peppers before adding them.
Can I make this in an Instant Pot/Pressure Cooker?
Absolutely! Use the “Sauté” function to sear the pork. Then add all ingredients, secure the lid, and cook on high pressure for 60-90 minutes (depending on size), followed by a natural pressure release for 15 minutes. Shred and crisp as directed.